I have made this cake countless times. Countless. It’s one of my mother’s favorites, so I usually end up making it for her birthday (in July) or Mother’s Day. It’s an easy cake for warm weather because it requires very little prep, and it bakes at 275° F, so it doesn’t make your kitchen boiling hot. I could make this cake in my sleep.
Maybe this time I should have!
I made this for my mom for Mother’s Day, and I kind of messed it up. Listen. It tasted perfect. The problem? The pesky sides came off when I removed the springform pan, but whatever. Who cares what it looks like, really. At the end of the day, you’re just shoving it in your mouth, amirite?
Besides, any cake ugliness can be easily covered by loads of vanilla bean ice cream and fresh raspberries. Ooh, or whipped cream. Or powdered sugar. Or berry sauce. Or marshmallow sauce.
You get my drift.
Basically, it’s a cake that is made from four things: butter, chocolate, eggs and sugar. You really do need a mixer for this one- unless you have arm strength like The Rock and are going to beat the egg whites into stiff peaks by hand. For me that would be a no.
AND IT’S GLUTEN-FREE!
FLOURLESS CHOCOLATE CAKE
Ingredients:
- 1 1/2 cups semi-sweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
- 6 large egg whites
- 6 large egg yolks
- 6 tablespoons unsalted butter + 1 tablespoon for coating the pan
- 1/2 cup granulated sugar
Directions:
- Preheat oven to 275° degrees F, with rack in the center.
- Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted. Cool slightly. Whisk in egg yolks.
- In the bowl of a stand mixer, whip egg whites to soft peaks. Gradually add in granulated sugar; beat until stiff and glossy. Whisk 1/4 of egg whites into chocolate mixture. Gently fold that into remaining egg whites.
- Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in the center, roughly 45-50 minutes.
- Cool completely on wire rack. Serve dusted with confectioners’ sugar, cocoa powder, a dollop of fresh whipped cream, ice cream… or whatever you wish.
Aside from the obvious visual issues, the cake was as delicious as it always is. It’s a pretty dependable cake. If you put the right ingredients in, you’ll get the same results time after time.
I dunno, maybe I kind of like this look.
SUGGESTIONS FOR USE: Top with whipped cream, marshmallow sauce, chocolate sauce, raspberry sauce, or ice cream, use fresh berries on top, sprinkle or dust with powdered sugar.
SOUNDTRACK: Queen – “Bohemian Rhapsody”
SOURCES & CREDITS: Glass mixing/prep bowl; Williams-Sonoma.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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